+ + +

Vegan Tuna

+ + + + +

+ +

+ + + Prep Time: 15 mins + + Cook Time: 0 mins + + Servings: Servings: 4 servings + + + + Source: + + + theplantbasedschool.com + +

+ +

+ + +

Ingredients

+            
+              2 cans chickpeas drained and rinsed
+            

+            
+              80ml mayonnaise
+            

+            
+              1 tbsp soy sauce
+            

+            
+              1 tbsp mustard
+            

+            
+              1-2 nori sheets. blended
+            

+            
+              ½ medium red onion chopped
+            

+            
+              1 stalk celery chopped
+            

+            
+              1 handful fresh parsley or dill, chopped
+            

+            
+              ½ lemon the juice
+            

+            
+              1 tbsp pickles or capers, chopped
+            

+            
+              2 pinches salt or more to taste
+            

+            
+              2 twists black pepper
+            

+          

+ + +

+ +

+ + + + +

Directions

+            
+              Drain and rinse 2 cans (15 ounces each) chickpeas and transfer
+              them into a container with shallow edges such as an oven dish.
+            

+            Mash them with a sturdy fork or potato masher.

+            
+              Tip: It's easier to mash the chickpeas in a container with
+              low edges like an oven dish rather than in a bowl.
+            

+            
+              Add vegan mayo, 1 tablespoon soy sauce, 1 tablespoon mustard, and
+              1 tablespoon nori sheet (blended or finely chopped).
+            

+            
+              Then add ½ medium red onion, 1 stalk celery, 1 handful fresh
+              parsley, 1 tablespoon pickles (all chopped) and the juice of ½
+              lemon.
+            

+            
+              Season with 2 pinches salt and 2 twists black pepper.
+            

+            
+              Mix with a fork until all ingredients are well combined. Taste and
+              adjust for salt.
+            

+            
+              Serve in a sandwich, on toasted bread, on a baked potato, or eat
+              as is as with a side of lettuce leaves as a salad.
+            

+          

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